Hearty Italian Beef, Bean, and Vegetable Stew

Name: Hearty Italian Beef, Bean, and Vegetable Stew
Yield: 24
Cuisine: Italian
Ingredients: 2 lb Ground Beef (2 lbs ground beef); 1 cup Yellow Onion (1 very large yellow onion (2 cups diced small)); 2 lb Carrot (2 lbs carrots (8 cups peeled and sliced thin)); 1 bunch Celery (1 bunch celery (4-5 cups sliced thin)); 3 can Tomato (3 29 ounce cans petite diced tomatoes); 1 can Crushed Tomatoes (1 29 ounce can crushed tomatoes); 1 can Tomato Sauce (1 29 ounce can tomato sauce); 3 cup Red Kidney Beans (3 cups cooked or (2 14 ounce cans light red kidney beans)); 3 cup Cannellini Bean (3 cups cooked or (2 14 ounce cans great northern or cannellini beans)); 4 cup Beef Base (4 cups hot water mixed with 2 tablespoons beef base (I use Better Than Bouillon)); 2 tsp Dried Oregano (2 teaspoons dried oregano); 2 tsp Dried Basil (2 teaspoons dried basil); 2 tsp Black Pepper (2 teaspoon freshly ground black pepper); 2 tsp Kosher Salt (2 teaspoons freshly cracked kosher salt); 1 pinch Green Beans (29 ounce bag frozen green beans); 1 pinch Corn (29 ounce bag frozen corn); 0 pieces Parmesan Cheese (Optional: finely grated Pecorino Romano or Parmesan cheese) — optional

A hearty Italian-style beef stew with ground beef, kidney beans, cannellini beans, and a medley of vegetables simmered in a tomato and beef broth base, finished with optional grated cheese.

Italian

Servings24

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Ingredients

For 24 servings

Ground Beef2 lb · 2 lbs ground beef
Yellow Onion1 cup · 1 very large yellow onion (2 cups diced small)
Carrot2 lb · 2 lbs carrots (8 cups peeled and sliced thin)
Celery1 bunch · 1 bunch celery (4-5 cups sliced thin)
Tomato3 can · 3 29 ounce cans petite diced tomatoes
Crushed Tomatoes1 can · 1 29 ounce can crushed tomatoes
Tomato Sauce1 can · 1 29 ounce can tomato sauce
Red Kidney Beans3 cup · 3 cups cooked or (2 14 ounce cans light red kidney beans)
Cannellini Bean3 cup · 3 cups cooked or (2 14 ounce cans great northern or cannellini beans)
Beef Base4 cup · 4 cups hot water mixed with 2 tablespoons beef base (I use Better Than Bouillon)
Dried Oregano2 tsp · 2 teaspoons dried oregano
Dried Basil2 tsp · 2 teaspoons dried basil
Black Pepper2 tsp · 2 teaspoon freshly ground black pepper
Kosher Salt2 tsp · 2 teaspoons freshly cracked kosher salt
Green Beans1 pinch · 29 ounce bag frozen green beans
Corn1 pinch · 29 ounce bag frozen corn
Parmesan Cheese0 pieces · Optional: finely grated Pecorino Romano or Parmesan cheese · optional

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Steps

1In the bottom of an enormous stock pot, over medium high heat, cook and crumble the ground beef with the onions. Season with 1 teaspoon each salt and pepper. When the beef is cooked, drain any excess grease. There is very rarely any substantial grease in this mixture when I cook it, but depending on the meat you are buying, you might need/want to drain it. Add all remaining ingredients, except for the frozen vegetables.
2Stir to combine and bring to a boil. Reduce heat to about medium/low and simmer for 20 minutes, or until the carrots are slightly softened. After 20 minutes, add the green beans and corn and bring back to a boil. Reduce heat and simmer for just a few minutes until the green beans and corn are tender.
3Serve warm, topped with cheese if desired. Enjoy!
4FREEZER MEAL: If you are interested in making this to keep in the freezer, be careful to slightly under-cook the vegetables, as it makes the soup much nicer when it is reheated. Mushy vegetables are never fun! Let the soup cool completely before transferring to freezer safe containers. Soup can be heated in the microwave or it can be thawed first and then reheated on the stove-top.